Lemon garlic sauce
My friend Julie sent me a recipe a while back, and I have not been able to get it off my mind. Here is the original recipe www.pinterest.com/pin/23432860541013799/ . I tucked it away, and went on a trip.
I am home now, and had three bulbs of garlic looking at me. So I decided to add some Klunker funk to this recipe. I am glad I did. This stuff is crack! I don't support hard drug use, but I do support hard garlic use. This stuff would be great on toast, sandwiches, salads, pasta, through a straw......you decide.
You can omit the lemon if you don't like it, but I would strongly suggest using the lemon. It adds a whole new level of yum to this sauce. Keep in mind, the exact measurements will be a little different, depending on how big your head of cauliflower is, and how juicy your lemon is. Also the garlic will vary slightly. Just go with the flow, it will work great.
3 bulbs of garlic, peeled (or, if you are lazy like me, you get them pre-peeled)
1 head of cauliflower, cleaned and cut into small pieces
1 lemon, juiced (3-4 tablespoons)
1 teaspoon kosher salt (optional)
1/2 cup aquafaba
Preheat oven to 400°.
Place peeled garlic in the middle of a sheet of parchment paper.
Fold into a neat package.
I used aluminum foil to seal the package. (That way the foil doesn't touch the food)
Place on a rack lined pan (you can also just place on a regular pan if you don't have a rack)
Place your cauliflower on the pan too
Place in the oven. Cook for 45-50 minutes. Remove from oven and let sit for 10 minutes.
Place all the ingredients in a high speed blender or food processor. (Garlic, cauliflower, aquafaba, salt, lemon juice if using)
Blend on high for 1-2 minutes, until very smooth.
After blending, pour into a glass container and store in the fridge. Should last a week if you used the lemon juice.
Put this stuff on anything.